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By Alastair Little and Richard Whittington

Published 1993

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A vinaigrette is the simplest salad dressing of all and nothing can improve on its effect The ingredients must be of the best quality, as a vinaigrette is not an emulsified sauce but a light amalgamation in which the elements cling only briefly together. Always make vinaigrette fresh for every salad: the habit of making a dressing and keeping it for long periods in a bottle is abhorrent.

A classic vinaigrette contains only wine vinegar, extra virgin olive oil, sea salt and